Tuesday, September 6, 2011

Tasty Tuesdays: Roasted Tomatillo Salsa Verde

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Welcome to Tasty Tuesdays!

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I found this recipe on Pinterest { via Sara Waters } earlier this Summer and wanted to make it right away! The original recipe is from A Spicy Perspective (a very cool blog, by the way). You won't believe how easy it is to make!

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Ingredients:

- 2 ½ lbs. tomatillos, husked and rinsed

- 2 large onions

- 10 cloves garlic, peeled

- 4 jalapenos

- 2 Tb. vegetable oil

- 4 tsp. ground cumin

- 2 tsp. salt

- 1 cup packed cilantro

- 3 avocados

- 1 lime (optional)

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{ Look, the tomatillos match the dish towel! Ha, I did not plan that! }

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1. Preheat oven to 450 degrees.

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2. Husk the tomatillos and rinse. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil. Place in oven and roast for 15 - 20 minutes. The outsides will be slightly blistered when they are done.

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3. Meanwhile, half the avocados, remove the pit, and scoop out the flesh.

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4. When the vegetables are done, remove from oven. Cut the jalapenos in half and scrape out the seeds. Discard seeds and stem.

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5. Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor { or blender; I don't have a food processor, so that's what I used and it worked just fine }. Pulse until mostly smooth. Place in large bowl.

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6. Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Add to bowl. Repeat for remaining ingredients.

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7. If desired, add lime juice to the mixture and stir to combine.

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8. Divide salsa among containers. This is supposed to freeze very well, so that's what I did with most of mine. It will be nice to enjoy this salsa through the winter.

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{ Recipe yields 4 quarts }

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What did you cook this week?

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